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Friday, July 03 2015

4      medium potatoes* (1 1/4 pounds total)
2      stalks celery, sliced (1 cup)
2      green onions, thinly sliced (1/4 cup)
1/2   cup   low-fat mayonnaise dressing
1/2   cup   light sour cream
2    tablespoons   fat-free milk
2    teaspoons   yellow mustard
1    teaspoon   snipped fresh dill weed or 1/4 teaspoon dried dill weed
1/4   teaspoon   salt
1      hard-cooked egg, chopped
    Lettuce leaves (optional)
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.
In a small bowl stir together the mayonnaise dressing, sour cream, milk, mustard, dill, and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.
Cover and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.
*Test Kitchen Tip:
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.


Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 32, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, sodium (mg) 251, Potassium (mg) 361, calcium (mg) 50.48, iron (mg) 0.72, Starch () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email

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